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Ingredients

• 2 1/2 lb Small red popatoes, quartered
• 1 Tbsp. Extra virgin olive oil
• 3 tsp Fresh rosemary, minced
• 1 tsp Kosher salt, plus more to taste
•     Freshly grnd pepper, to taste
• 1 tsp Extra virgin olive oil
• 8 x Lamb loin chops, boned and trimmed
• 2 1/2 Tbsp. Lemon vinaigrette, see recipe
• 1/2 tsp Kosher salt
•     Freshly grnd pepper, to taste
• 1 tsp Italian parsley, minced
• 18 ounce Frzn artichokes hearts, cooked and cooled
• 4 lrg Fresh artichoke hearts, raw, very thinly sliced
• 10 ounce Frzn baby lima beans, cooked and cooled
• 2 c. Garlic, peeled and chopped
• 1/4 c. Lemon vinaigrette, see recipe
• 2 tsp Italian parsley, minced
• 1 tsp Kosher salt
•     Freshly grnd pepper, to taste
• 12 c. Salad greens
• 3 Tbsp. Lemon vinaigrette, see recipe
• 1 1/2 c. Imported black olives
• 1 1/2 c. Parmesan cheese, shaved

Description

1. Preheat The Oven To 425 Degrees. Place The Potatoes In A Roasting Pan And Toss With The Extra Virgin Olive Oil And 2 Tsp. Of Rosemary. Roast Till Tender, Stirring From Time To…

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